First Place Winner Thai Inspired Stuffed Chicken Breast And Slaw Recipes

THAI CHICKEN COLESLAW

Steps:

• For dressing, whisk first eight ingredients until blended., Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.

THAI CHICKEN & SLAW

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes., Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving., Serve chicken with slaw. Sprinkle with green onions.

THAI-INSPIRED STUFFED CHICKEN BREAST AND NAPA SLAW

Steps:

• In large bowl, mix together rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice and zest of 1 lime.
• Place chicken between 2 sheets of plastic wrap; pound to even thickness. Place equal amounts of rice mixture on each chicken breast half.
• Wrap chicken around filling; secure with wooden pick.
• In glass pie plate, mix together flour, zest of 1 lime, salt and pepper.
• In another plate, mix coconut milk and 2 tablespoons lime juice.
• In third plate, mix together peanuts, panko, black and white sesame seeds.
• Roll chicken breasts, one at a time, first in flour mixture; then in coconut milk mixture and finally, in peanut mixture, coating well.
• In shallow baking pan, arrange chicken, seam side down; place in 350°F oven.
• Bake 30 minutes or until juices run clear.
• Place slaw on serving platter.
• Remove wooden picks and add chicken to platter.
• Garnish with cucumber, lime and cilantro.
• Thai-style Slaw: In large bowl, mix together 3chunky peanut butter; seasoned rice vinegar; lime; and Thai chili. Stir in cilantro; basil; cabbage; cucumber, carrot, and onion. Refrigerate.